forum: Food & Drink

Re: Chicken wraped in bread dough

I am also looking for the same recipe.Chicken wrapped in dough and then baked.Actually you can also eat the bread as it gets baked fully together with the chicken.The dough was made with water and cumin seeds.First he made a sort of mint sauce and rubbed it all over and inside the chicken .Then he put a whole lemon in boiling water and took it out after about 50 secs and stuffed the hot lemon in the cavity of the chicken.That done the chicken was wrapped in bread dough set to bake.You have to wrap the chicken in dough like an envelope so that no chicken shows.I have baked this twice and everyone loved it.But it has been years and am looking for the recipe no success.If anyone has a link or the original recipe please post it here.Thanx

Re: Chicken wraped in bread dough

1. Put your flour in a bowl and slowly mix in 500ml of water, creating a dough that is elastic and not too sticky. Cover and set aside.

2. Remove the zest from the lemons. In a pestle and mortar (or a deep bowl and something heavy!) bash up the oregano, thyme, lemon zest, garlic and some olive oil. Add the oil as necessary to create a paste. Season well with salt and pepper.

3. Rub the entire chicken inside and out with the marinade. Slice the lemons and stuff inside the bird.

4. Preheat the oven to 220 degrees celsius. Get your dough and roll out, judging it so the dough will cover the chicken. Fold up the edges and mold the dough around the chicken to create a parcel thingy. MAKE SURE IT IS AIRTIGHT. Leave for 5 minutes and then place in the oven. Cook for 2 hours and 15 minutes. This might seem long but it won't dry out and it would be a bummer if you took the bird to the table, cracked open the crust and the chicken was undercooked. Can anyone say anti-climax?

5. Remove, and allow to rest for 15 minutes. The pastry will have hardened up. Do not eat the pastry. It will smell amazing but control yourself. You're not a wild animal so get a grip.

6. To serve, take the entire pastry on a wooden board to the table. Crack it open. Glory.

Re: Chicken wraped in bread dough

or

2 lb (7-ish cups) of flour2 cups (plus or minus) water

fresh sagefresh thyme (I had to use dried as there was no fresh available)a lemonolive oilgarlic (about 6 cloves)

A tip that Jamie had on the episode was that you should put the lemon into boiling water for ten or so minutes, that allows it to be at temperature and reduce cooking time. When you have the water boiling, you can dip the sage into there and that will make it easy to bash around in a mortal-and-pestle (if you don’t have that, you can make your own suitable substitute from a metal bowl and something to crush other things with; I used a “battering-ram” style thing that is used for pushing tomatoes into a squeezo machine (which is similar to a grinder, but specifically for tomatoes)).

So, you bash the sage, thyme, and garlic, then add the olive oil along with salt (kosher or sea) and ground pepper. Mix that together and rub that on and inside the chicken and let it rest while you make the dough. Also, poke the lemon with a knife and insert it in the chicken. A tip - you should try to make sure that you get a smaller lemon so that it fits in the chicken on its own; otherwise you end up with a situation where some of the meat touches the lemon’s skin and becomes a touch too lemony.

With the flour and water, mix that together; you can add in some herbs if you wish, but the intention is to not eat the dough. After mixing, roll it out to about 1/4 inch thick (or 1 cm). Wrap the chicken with the dough - another tip, put the bottom of the chicken onto the dough and place your “seams” on the top, it *will* be easier to open after it’s baked. Trust me on that

Also, Jamie did this idea of baking the chicken on some newspapers; you can do it, but since you’re baking at 425°, the paper *will* singe and you might be able to smell it (remembering that the flashpoint for paper is 451°F). So anyway, bake the chicken and dough (and optional newspaper) at 425°F (~220°C) for about 2 hours. Serve with your choice of vegetables; I opted for baked potatoes and broccoli.

Re: Chicken wraped in bread dough

If you want this meal to have its greatest potential then I would advise you to get the meat straight from the producer. DONT GO TO A SUPERMARKET. By getting it straight from the producer you meat will be as fresh as it can be. If you wouldnt have a clue on how to get in contact with someone like a farmer then go to foodbritain . com for more details..

Re: Chicken wraped in bread dough

I am also looking for this recipe. It's Palestinian, its called Musakan. There are recipes all over the internet, but none are wrapped in the raw bread dough (Taboun) and baked , they are just served with the bread on the side. Would love to get this recipe if this is what it is

Re: Chicken wraped in bread dough

But it's not the same - it's chicken pieces which are cooked with spices etc. and then wrapped in a flatbreads and baked, a bit like an enchilada - whereas the recipes on this thread are for a whole chicken wrapped in raw dough and baked.

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